Description
This creamy, protein-packed egg salad features Turmeric Mustard Gold, giving it a vibrant color and earthy depth. It’s an easy, versatile recipe perfect for quick lunches or meal prep.
Ingredients
Scale
- 6 large hard-boiled eggs
- 0.5 cup mayonnaise
- 2 tablespoons Turmeric Mustard Gold mustard
- 0.25 cup finely diced celery
- 2 tablespoons finely minced red onion or chives
- 0.25 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Boil Eggs: Place 6 large eggs in a 2-quart saucepan and cover with cold water by about one inch. Bring water to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer for 10-12 minutes for firm, bright yellow yolks.
- Ice Bath and Peel: Immediately transfer boiled eggs to an ice bath for at least 5 minutes to stop cooking and aid peeling. Gently peel once cooled.
- Chop Eggs: Chop the peeled eggs to your desired consistency (roughly chopped for texture or finely diced for a smoother result).
- Combine Ingredients: In a medium mixing bowl, combine the chopped eggs, mayonnaise, 2 tablespoons of Turmeric Mustard Gold mustard, diced celery, minced red onion (or chives), salt, and pepper. Stir gently with a rubber spatula until just well combined and creamy.
- Taste and Adjust: Taste a small spoonful and adjust seasoning as needed (add more mustard for zing or salt to brighten flavors).
- Chill Egg Salad: Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes to allow flavors to meld for best taste and texture.
Notes
For a lighter option, substitute half the mayonnaise with plain Greek yogurt or mashed avocado. Using farm-fresh eggs improves taste and texture. If the mixture is dry, add another tablespoon of mayonnaise. This salad is versatile: serve in lettuce cups for high-protein, or with cucumber slices/keto crackers for low-carb. Use vegan mayonnaise for dairy-free.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 115 g)
- Calories: 320 calories
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 270 mg
Keywords: easy lunch, egg salad, turmeric, mustard, meal prep, healthy, protein-packed, versatile, quick, weeknight